This master library of pre-configured and customizeable Microsoft Excel restaurant spreadsheets includes all of our most popular spreadsheets at a great bundle price. Authored by a leading restaurant accounting consultant, this collection includes: Restaurant Operations & Management Spreadsheet Software Library for Excel, Recipe Costing, Inventory & Menu Profitability Spreadsheet Workbook for Excel and Restaurant Schedule Planner and Writer Spreadsheets for Excel.

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Overview

This master library of pre-configured and customizeable Microsoft Excel restaurant spreadsheets includes all of our most popular spreadsheets at a great bundle price. Authored by a leading restaurant accounting consultant, this collection includes:

These "pre-configured" spreadsheets are for chefs, managers and owners who want to quickly and easily:

Maintain an accurate inventory of all food products, prices and period ending totals.

Cost recipes.

Automatically update recipe costs as product prices change.

Print recipe sheets for menu items with instructions and other information important to cooks and staff.

Calculate the food cost percentage and gross margin of each menu item as well as averages for each menu category.

Determine "theoretical food cost" for menus and menu categories based on sales.

The Restaurant Inventory, Recipe and Menu Costing Workbook is a single Microsoft Excel file consisting of multiple linked worksheets including those shown below.

Many people are familiar with Microsoft Excel and use it regularly for simple spreadsheet tasks in their restaurant, which is why this product is so easy to understand and use. An experienced Excel user can begin documenting and costing recipes in moments without the need for detailed instructions or laboriously entering all his vendor invoices.

Note: Microsoft Excel for Windows and Windows are required to use the Restaurant Inventory, Recipe and Menu Costing Workbook. Mac users: see ** at end.

Inventory Worksheet

The inventory worksheet includes columns for:

Purchasing Units

Recipe Units

Inventory Counting Units

Click on the image to view it full size in pdf format.

Note: Inputs on the sample page are for demonstration purposes. Users enter their own food products and unit prices.

Up until now this kind of information could only be determined by purchasing expensive and difficult to use application software like Cheftec or CostGuard. The "learning curve" required to become adept at using these programs is steep and time consuming and most professional chefs do not have the time or energy to make this investment. These applications are also designed so that each item on your food invoices needs to be entered individually. Just think of the time it would take if you were to enter every line of every SYSCO bill you received? You would need a full time bookkeeper to keep pace!

Sample Recipes

All recipe statistics link to the Summary Page for an overview of an entire menu by item and menu category (e.g. Entrees, Appetizers, Soup, Salads and Desserts).

Click on the image to view it full size in pdf format.

The recipe costing workbook also accounts for all the subrecipes that are integrated into the recipes of your fully plated menu items. As an example, note the addition of 2.5 oz of Sun Dried Tomato Alfredo sauce in the sample recipe above. This sauce has its own recipe (below) and the Excel workbook includes Sub Recipe Templates to accomplish this and to easily link them into your main recipes. Note that all the subrecipes include yields and associated costs per yield unit. This allows you to link the unit costs of your subrecipes directly into the main recipe as is shown above (e.g. $0.11 per ounce of Alfredo Sauce is linked into the Penne Pasta recipe).

Sample Subrecipe

All subrecipes include yield units, quantities and cost per unit so they can be directly linked back to your main recipes.

The workbook also contains a dedicated worksheet with Sub Recipe templates, and the ability to create as many as you need for all your recipes.

Click on the image to view it full size in pdf format.

The Menu Summary Worksheet automatically links all your recipes, by menu category, into an easy to view and evaluate worksheet. All the key statistics are listed for each menu item (portion cost, menu price, food cost %, gross margin (profit). By entering the total number of each menu item sold for a time period (available from your POS), this page yields your Theoretical or Ideal Food Cost for the entire menu and for each menu category. It also allows you to perform accurate menu engineering tasks to evaluate each menu item's profit contribution to your menu, and then to perform "what if" scenarios by adjusting costs, prices and numbers sold.

Menu Summary

All menu items stats are summarized on this page.

By entering the sales of each menu item, the Ideal or Theoretical Food Cost of the entire menu and menu category is shown.

Use them to ensure that opportunities for proactive management don't pass you by. All too often, POS data is automatically posted to accounting software without critical review by a manager, and then the ability to make timely decisions is lost.

Spreadsheet Descriptions

Daily Sales Report: Designed to track your sales data from cash register or POS reports, the worksheet organizes daily and week-to-date results. Print the report at the close of each day and share with key management. Monitor sales by category and track weekly trends.

Daily Sales Report plus Labor Summary: The worksheet tracks your sales data from cash register or POS reports and organizes daily and week-to-date results. Print the report at the close of each day and share with key management. Monitor sales by category and track weekly trends.

Labor expenses are also tracked by department against the sales so you can check your daily and week-to-date labor costs as a percentage of sales. The spreadsheet allocates your labor costs by department (e.g. Kitchen, Front of House, Managers, etc.) utilizing the labor report information from your POS report and salaried employee inputs. The report also accounts for estimated employer tax expenses. Monitor your daily and weekly labor expenses as compared to labor targets that you choose. A very powerful tool!

Weekly Sales & Prime Costs: This spreadsheet takes this spreadsheet series to its logical conclusion by also accounting for your weekly food and beverage purchases as well as beginning and ending food and beverage inventories. The result is a weekly cost of goods sold (COGS) summary and a prime cost report which indicate your restaurant's total F&B usage plus Gross Labor in both total dollars and as a percentage of the current week's sales. Use this report to manage both your labor and your purchases and to keep expenses in line with sales budgets.

Weekly Food & Beverage Purchase Log: Summarize your daily food and beverage purchases on a single weekly log sheet. Includes vendor name, invoice number, date and breakout by food and beverage category. Have a one page, easy to read summary of weekly purchase totals to compare with your budget (based on reordering to specified par levels). Use the summarized totals to make entries into QuickBooks.

Employee Schedule & Labor Cost: This is one powerful tool that every restaurant operator should be using! This helps you schedule every labor hour of the day to provide you with instant feedback of the costs associated with your scheduling decisions. Compare the labor expense of each scenario with your projected sales to determine optimum employee scheduling. Then use the plan to create your actual weekly schedule and track the actual labor costs against your plan and actual sales for feedback. There is no better way to effectively keep labor costs in line with actual sales!

Food & Beverage Inventory: Counting and calculating your end-of-month food and beverage inventory is made as easy as can be with this spreadsheet. Enter your restaurant's product list and unit prices in the inventory template, and thereafter, the form does all the math for you with totals by category. Each month's count sheets are saved for future reference.

Menu Engineering & Profitability Workbook: This is a powerful and fully automated tool for assessing the profitability of your menu items based on their food cost, selling price and popularity. Five worksheets are included to assess all your menu categories from appetizers to desserts.

Weekly Sales Projection: This is an easy tool to help project daily and weekly sales by day-part. Simply input estimates of customer counts and check averages for each meal period and the worksheet calculates sales totals and daily percentage contributions. Use in reverse to determine how many covers or check averages are required to generate total sales.

Payroll Accrual: Accruing payroll at the end of each month is unquestionably the most important task that 99% of independent restaurant operators ignore. Most importantly, use this for accurate payroll totals in your profit and loss statement. This workbook makes accrual easy and automatically creates the necessary journal entries (both the accrual and the reversal) to enter into your accounting software.

Schedule Planner & Writer for Excel

These Microsoft Excel workbooks were developed and designed for chefs and managers who want to create fully costed and printable weekly staffing schedules for each job category in their restaurant. Two workbooks are provided; one for the kitchen and the other for front of the house staff.

The image above shows only a portion of the printable version of the schedule used for posting.

Click on the image to view the entire worksheet in Adobe Acrobat format (pdf).

Use the zoom button on the Acrobat tool bar and the scroll bars for a larger and complete view of the entire worksheet.

Labor "productivity" measures are based on manual inputs of forecasted sales & covers and scheduled wages on a daily and combined weekly basis.

The workbook summarizes all scheduled employees by job category and indicates both regular & overtime hours and dollars for the week ahead.

Requirements

Microsoft Excel MUST be installed on your computer to use these spreadsheets. Some spreadsheets specifically require the Windows version of Excel.

Mac Requirements

** Indicated spreadsheets are not compatible with Mac Operating Systems because they include "macros" (programming features) written in the Windows version of Microsoft Excel. (Many of the spreadsheets in this collection do not have this Windows requirement.) They can however be run on the "virtual" hard drive of a Mac computer with appropriate software installed (e.g. Boot Camp, Windows (all versions) and the PC version of MS Excel.